Horchata is a creamy sweet drink traditionally made with rice and cinnamon. It has been popular in Latin America for centuries and has recently gained popularity in the United States. You can find horchata drinks in urban areas easily but also horchata flavored ice cream, coffee, and even beer! Horchata has roots in Mexico, Spain and Africa. Horchata has many local variations, but the common denominator in each seems to be plant milk. Therefore, vegan horchata is the next logical step. Our dairy-free version is incredibly easy and a refreshing treat. Splash some into your morning cup of joe, for a super sweet kick start to the day.
Ingredients
Origins
Horchata originated in the present-day countries of Mali and Nigeria. Then, as now, it was known as “kuunu aya” and was made from tiger nuts. Its popularity spread throughout northern Africa. The Romans became aware of it during their conquest of Egypt in 30 B.C. They called it “hordeata,” which refers to its plant-based origins.
>One of the earliest recorded versions of Spanish horchata dates back to Valencia in the 13th century. Made from tiger nuts like its African ancestor, this version was called “horchata de chufa” and remains popular today.
Spanish conquistadors in Latin America wanted to enjoy horchata in the New World. However, the tiger nuts from which they are made grow primarily in the Eastern Hemisphere, so the Spanish looked to make horchata from the plants that grew locally. In Mexico, horchata is usually made from rice and called “horchata de arroz.” Because of its proximity to Mexico, this is the version that is most popular and well-known in the United States.
Prep
- Add 2 cup of Forager Project Oatmilk, 2 cup of Forager Project Unsweetened Plain Cashewmilk, 1 cup of water, 1 teaspoon of vanilla extract, 2 teaspoons of ground cinnamon, and 3 tablespoons of agave syrup into a pitcher. Stir until combined.
- Serve over ice with a cinnamon stick for garnish.
